Moist, tangy, and bursting with fresh lemon flavor, this Lemon Cream Cheese Bread is perfect for breakfast, dessert, or an afternoon snack. A swirl of sweet cream cheese adds a luscious touch to every bite.
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by sour cream, milk, lemon zest, lemon juice, and vanilla extract. Mix until just combined.
Gradually stir in the dry ingredients until fully incorporated. Do not overmix.
In a separate bowl, mix the softened cream cheese and powdered sugar until smooth.
Pour half of the batter into the prepared loaf pan. Spoon the cream cheese mixture over it and gently swirl with a knife. Add the remaining batter on top and smooth the surface.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.